Every so often, I try to make something that’s corn free, and safe for me to eat. Remember, corn isn’t my only allergy. I’ve been experimenting with tigernut flour off and on for a while now, and officially, I can’t have it. It was making me really sick. However, before I had to remove it as an option, I had the privilege of enjoying pancakes one last time.

Have you ever had tigernut flour? If not, let me try to describe it to you, especially when compared to cassava flour. Cassava has a weird fruity after taste in my opinion, and it’s “thin” in a potato/arrowroot starch sort of way. Tigernut seems to have more body to it, and it looks almost like hazelnut flour. It isn’t a tree nut or legume, rather, it’s part of a tuber. There’s a certain thickness that it brings to the table that I feel works really well with the cassava flour. In terms of price, I think they’re about the same price. The tigernut may be a little more, but it is organic, which I think is nice. On to the real reason you came, for the pancakes.